Tomato sauce

METHOD

Preheat the oven to 160˚C

For the tomato sauce, place tomatoes on an oven tray, cut-side up along with garlic cloves (skin on). Roast in the oven for 11/2 hours or until sodt. Remove from the oven and place the tomatoes in a food processor, remove the skins from the garlic and add the inner pulp to the food processor. Blitz together to form a smooth paste.

Remove tomato mixture from the processor and add to a pan with salt, black pepper, vinegar and red wine. Cook over a low heat for 20 minutes, then keep warm.

To make the meatballs, place the bread and milk in a small saucepan over medium heat for 3 to 4 minutes until the milk is absorbed by the bread, then remove from the heat and mash bread with a fork. Leave to cool in the pan.

In a large bowl, add the pork, beef, onion, garlic, parsley, Pecorino and Parmesan, nutmeg, egg, mashed bread and salt and freshly ground black pepper and mix by hand until well combined.

Take tablespoonfuls of the mixture and roll into individual balls (they should be about the size of a golf ball), then roll in the fine breadcrumbs. Continue to make approximately 28 meatballs. Place the meatballs on 2 plates lined with paper towel and chill in the fridge for 30mins.

In a frying pan, add 1cm canola oil and over a medium heat fry the meatballs until golden brown.

Add meatballs to sauce and simmer over medium-low heat for 20 minutes or until the meatballs are cooked through.

Meanwhile, cook spaghetti in a large saucepan of boiling salted water according to packet instructions or until al dente.

Drain and drizzle with a little olive oil then transfer to a large serving bowl, top with the hot meatballs, a few spoonfuls of extra sauce and grated Parmesan cheese.